IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration

Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration

Abstract

Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.

Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer). These flasks were added or not with SO2 (50 mg/L) and with 2 UA/mL of laccase from B. cinerea (Giménez et al., 2022). All operations were carried out with a continuous nitrogen stream to protect the grape juice from air oxygen. The grape juices were then saturated in O2. The flasks were kept at 20±2 °C and O2 was monitored (Diéval et al., 2011). Once O2 was completely consumed, this operation was repeated twice to reach a total of three O2 saturations. Absorbances at 420, 320 and 280 nm were determined in all the samples. Hydroxycinnamic acids and GRP were analyzed by RP-HPLC-DAD-ESI-MS (Lago-Vanzela et al., 2013).

Results and discussion: Samples without SO2 and laccase consumed O2 after the 2st saturation in around 1 hour with an initial O2 consumption rate (OCR) of 0.262±0.009 mg of O2/minute. Surprisingly, no significant differences were found in the OCR of the samples supplemented with laccase in the 1st saturation (0.266±0.075). However, the OCR decreased significantly for the 2nd and 3rd saturations in the case of the samples without laccase (0.128±0.003 and 0.101±0.011 respectively) whereas no significant decrease was observed when laccase was present (0.268±0.013 and 0.238±0.049 respectively). The supplementation with SO2 almost completely inhibited OCR in both cases, without and with laccase (0.006±0.002 and 0.011±0.003 respectively). The A420 nm (yellow color) increased after each saturation and this augmentation was significant higher in the samples supplemented with laccase. In contrast, the A320 nm (hydroxycinnamic acids) and A280 nm (total phenolic compounds) do the opposite. Finally, caftaric and cutaric acids and in a minor extent fertaric acid concentrations decreased after each saturation and this decrease was very similar in the samples supplemented or not with laccase. In contrast, the samples supplemented with SO2 hardly showed changes in the different absorbances or in the hydroxycinnamic acids.

Conclusions:

These results confirm that SO2 is very effective to prevent browning even in the presence of laccase. This data also indicate that the presence of laccase provokes higher browning even consuming the same O2 than without its presence, probably because can use more substrates than natural grape tyrosinase

References

Diéval, J.B., Vidal, S., & Aagaard, O. (2011). Measurement of the oxygen transmission rate of co-extruded wine bottle closures using a luminescence-based technique. Packaging Technology and Science, 24, 375–385.
Giménez, P., Anguela, S., Just-Borras, A., Pons-Mercadé, P., Vignault, A., Canals, J.M., Teissedre, P.L., Zamora, F. (2022) Development of a synthetic model to measure browning caused by laccase activity from Botrytis cinerea. LWT – Food Science and Technology 154 (2022) 112871. 
Lago-Vanzela, E.S., Rebello, L.P.G., Ramos, A.M., Stringheta, P.C., Da-Silva, R., García-Romero, E., Gómez-Alonso, S. and Hermosín-Gutiérrez, I. (2013) Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (‘BRS Rúbea’ × ‘IAC 1398-21’). Food Research International 54, 33–43.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Zamora Fernando 1, Giménez Pol1, Just-Borras Arnau1, Solé-Clua Ignasi1, Pérez-Navarro José2, Gombau Jordi1, Gómez-Alonso Sergio2 and Canals Joan Miquel1

1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
2Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada. Ciudad Real, Spain

Contact the author

Keywords

Grape Juice, Oxidation, Browning, Laccase, Hydroxycinnamic Acids

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Grapevine productivity modelling in the Portuguese Douro Region

In Portugal, and particularly in the Demarcated Region of Douro (DDR), wine production has a great tradition, producing the unique and worldwide famous Port wine as well as other remarkably good table wines. In this study the impact of projected climate change to wine production is analysed for the DDR. A statistical grapevine yield model (GYM) is developed using climate parameters as predictors.

Read More

Grapevine under nutrient stress: exploring the adaptive mechanisms in response to iron deficiency conditions

In plants, stress due to nutrient deficiency can significantly impair their development and productivity.

Read More

Bees, climate changes, and “environmental sustainability 4.1c” in viticulture and the territory for a new global multiproductive “biometaethical district 4.1c”

The use of bees as pollinators in vine varieties with physiologically female flowers (Picolit, Bicane, Ceresa, Moscato rosa, etc.) (Cargnello, 1983) and as bio-indicators for biodiversity and environmental sustainability is well-known. Furthermore, there are interests in: 1-a. Making the viticulture of Belluno (Province of Veneto in North-eastern Italy, which is also famous for the Dolomites -a UNESCO World Heritage-) regain the socioeconomic role which it is entitled to and which it had got in its past by aiming at the enhancement of local grape variety in harmony with others, for example with the neighboring area of the Conegliano and Valdobbiadene Prosecco Superiore DOCG; 2-a. Maintaining and further improving the important natural and healthy environment of Belluno, and making its territory and the “lookout” means of the environmental sustainability, including its vineyards, even more naturally original and sustainable 4.1C.

Read More

1H-NMR-based Metabolomics to assess the impact of soil type on the chemical composition of Mediterranean red wines

The aim of this study was to evaluate the effects of different soil types on the chemical composition of Mediterranean red wines, through untargeted and targeted 1H-NMR metabolomics. One milliliter of raw wine was analyzed by means of a Bruker Avance II 400 spectrometer operating at 400.15 MHz. The spectra were recorded by applying the NOESYGPPS1D pulse sequency, to achieve water and ethanol signals suppression. No modification of the pH was performed to avoid any chemical alteration of the matrix. The generation of input variables for untargeted analysis was done via bucketing the spectra. The resulting dataset was preprocessed prior to perform unsupervised PCA, by means of MetaboAnalyst web-based tool suite. The identification of compounds for the targeted analysis was performed by comparison to pure compounds spectra by means of SMA plug-in of MNova 14.2.3 software. The dataset containing the concentrations (%) of identified compounds was subjected to one-way analysis of variance (ANOVA) to highlight significant differences among the wines. The untargeted analysis, carried out through the PCA, revealed a clear differentiation among the wines. The fragments of the spectra contributing mostly to the separation were attributed to flavonoids, aroma compounds and amino acids. The targeted analysis leaded to the identification of 68 compounds, whose concentrations were significant different among the wines. The results were related to soils physical-chemical analysis and showed that: 1) high concentrations of flavan-3-ols and flavonols are correlated with high clay content in soils; 2) high concentrations of anthocyanins, amino acids, and aroma compounds are correlated with neutral and moderately alkaline soil pH; 3) low concentrations of flavonoids and aroma compounds are correlated with high soil organic matter content and acidic pH. The 1H-NMR metabolomic analysis proved to be an excellent tool to discriminate between wines originating from grapes grown on different soil types and revealed that soils in the Mediterranean area exert a strong impact on the chemical composition of the wines.

Read More

A comparative study on physiological responses to drought in wild Vitis species 

The crossings of three wild Vitis species are commonly used as rootstocks in wine production worldwide. Factors such as disease resistance and vigor are most important for their selection.
With climate change extending drought conditions and water limitations, the selection of rootstocks conferring increased tolerance to drought takes on greater importance. Therefore, identifying Vitis species with improved drought tolerance and incorporating them into breeding programs could contribute to more resilient rootstocks under water limiting conditions. Furthermore, those species serve as a valuable resource to increase genetic variability of rootstocks. We hypothesize that species native to drier habitats will exhibit superior physiological performance under drought stress.

Read More